Kilkenny rose veal, parsley onion and mushroom sauce

Serves: 2-4


  • 180g veal or beef fillet (6 ounces)
  • 500g curly parsley
  • Clove garlic/ sprig thyme
  • 2 banana shallots
  • Baby gem lettuce
  • Mushroom sauce : 300g mixed wild mushrooms
  • 2 cloves garlic/1 shallot chopped 
  • 100ml white wine
  • 200ml cream
  • 100ml milk
  • Sprig of tarragon


  • Begin by purchasing good quality veal of beef fillet from your local butcher full prepared.
  • Remove all the stalks from the parsley and blanch in boiling salted water for 3 mins and plunge into ice water after. Once cooled, strain it off and place in a blender and puree until smooth adding a drop of water or chicken stock. Finish with a knob of butter and reserve.
  • Peel the banana shallots and wrap in tin foil with a knob of butter, thyme, clove of garlic and place in an oven at 180 degrees for 20-25mins or until soft.
  • To make the mushroom sauce gently sweat down the chopped shallots in a pan with the chopped garlic for one minute. Add in your wild mushrooms with a knob of butter and let them roast to maximise the flavour. Add in the white wine and reduce by half. Add in the milk and cream and tarragon. Season to taste and leave off the stove to infuse for half-hour.
  • Once infused pass through a sieve and reserve in pan and check the seasoning again on the mushroom sauce prior to serving.
  • Next season your fillet and sear in a pan over a medium heat to gain colour all over. Then place in the oven with some garlic, thyme and a knob of butter. Cook for between 7-10 mins or your liking – however, best served medium rare! Remove from the oven and allow to rest. 
  • Begin to plate as in the video shown and finish with the mushroom sauce.